Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.

Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.

Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.

To prepare glaze: Place confectioners' sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to ½ tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.

Make Ahead Tip: 12-cup Bundt pan

Tip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

Reviews 1

Disappointed
Too dry for my taste, I'm sure it's because no egg and WW flour. Disappointed it didn't have a strong pumpkin taste, if i had not used raisins there wouldn't much taste at all. Will not make again.
Pros: Not many
Cons: Too dry